Instant Pot Chicken Tikka Masala

Ingredients

• 567–680 gboneless, skinless chicken breast, cut into bite-sized pieces
• 170 gplain Greek yoghurt
• 2–3 clovesgarlic, minced or finely pressed
• 30 mlolive oil
• 30 mllemon juice
• 10 mlgaram masala
• 10 mlground cumin
• 5 mlsmoked paprika or regular paprika
• 5 mlkosher salt
• 2.5 mlfreshly ground black pepper
• 2.5 mlground ginger
• 30 mlolive oil
• 1 smallsweet Vidalia onion, finely diced
• 57 gunsalted butter
• 4–5 clovesgarlic, minced or finely pressed
• 425 gtomato sauce or tomato purée
• 10 mlgaram masala
• 10 mlground coriander
• 5 mlground cumin
• 5 mlsmoked paprika or regular paprika
• 5 mlkosher salt, or to taste
• 2.5 mlground ginger
• 2.5 mlkosher salt, or to taste
• 2.5 mlfreshly ground black pepper, or to taste
• 1.25–2.5 mlcayenne pepper, optional and to taste
• 120 mlcream or half-and-half; dairy-free milk may be used
• about 15 gfresh coriander, finely chopped, divided for garnish
• to serve, if desirednaan or basmati rice

Instructions

1. 1

   Marinate chicken

   Put the chicken, yoghurt, 2–3 cloves of garlic, 30 ml olive oil, lemon juice, 10 ml garam masala, 10 ml cumin, paprika, 5 ml salt, pepper and ginger in a large zip-top bag. Seal it and turn or squeeze the bag to coat the chicken evenly. Refrigerate for at least 1–2 hours, or overnight if possible.

2. 2

   Soften onion

   Select the slow-cooker’s brown and sauté setting. Add the diced onion and cook, stirring from time to time, until soft and translucent, about 5 minutes.

3. 3

   Cook garlic

   Add the butter and remaining 4–5 cloves of garlic. Stir almost constantly until the butter melts and the garlic smells fragrant, about 1 minute.

4. 4

   Add sauce ingredients

   Lift the chicken from the marinade and discard the bag and marinade. Add the chicken, tomato sauce, 10 ml garam masala, coriander, 5 ml cumin, paprika, 5 ml salt, ginger, pepper and optional cayenne. Cover and lock the lid, then set the steam valve to the locked position.

5. 5

   Pressure cook

   Choose the meat/poultry pressure-cook setting. The cooker takes about 10 minutes to preheat; when the display shows 15 minutes, stop the programme after 10 minutes of pressure cooking by pressing the stop button.

6. 6

   Release pressure

   Let the pressure release naturally for 10 minutes. Then move the steam valve with a utensil, keeping clear of the hot steam, and remove the lid.

7. 7

   Slow-cook option

   Instead of pressure cooking, use the slow-cooker setting for about 4 hours on low or 2 hours on high, until the chicken is cooked through and the sauce has thickened as much as you like.

8. 8

   Finish with cream

   With the lid off, select brown and sauté, add the cream and stir it through. Cook for about 2 minutes, until the sauce is warmed through.

9. 9

   Adjust the sauce

   If you want a thicker sauce, simmer it for 5–10 minutes. Taste and adjust the seasoning with more pepper, salt or cayenne as needed.

10. 10

    Serve the curry

    Divide the chicken and sauce between bowls, using a slotted spoon if you prefer less sauce. Garnish evenly with the coriander and serve with naan, basmati rice or another accompaniment.

What is chicken tikka masala?

Chicken tikka masala is a curry-house favourite of chicken in a warmly spiced, creamy tomato sauce. Its history is often associated with British Indian cooking, though its precise origins are debated.

This version marinates the chicken in yoghurt and spices before cooking it with tomato and aromatics. Finishing with cream softens the spices and gives the sauce a smooth texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 612 calories, 53g protein, 40g carbs, 28g fat.

The chicken and Greek yoghurt provide most of the protein, while the tomato sauce and any rice or naan contribute carbohydrates. Olive oil, butter and cream are the main sources of fat. Serve with a generous portion of vegetables alongside the curry to round out the plate.

Why marinate the chicken?

Yoghurt marinade: the yoghurt, lemon juice, garlic and spices coat the chicken and bring flavour into each piece. Give it at least 1–2 hours in the fridge, or leave it overnight when planning ahead.

Bite-sized pieces: cutting the chicken before marinating helps it cook evenly in the pressure cooker. Keep the pieces roughly similar in size.

Build flavour before pressure cooking

Soft onion: give the diced onion about 5 minutes on the brown and sauté setting, stirring occasionally, until translucent. This creates a savoury base for the sauce.

Garlic and butter: cook these for about 1 minute, stirring nearly constantly. Stop when the garlic is fragrant; it can turn bitter if it catches.

The pressure-cooker timing

Pressure setting: the cooker needs about 10 minutes to come up to pressure. The recipe calls for stopping the programme after 10 minutes of pressure cooking, even though the display shows a 15-minute setting.

Natural release: wait 10 minutes before releasing the remaining steam. Keep hands and face away from the valve, as the escaping steam is hot.

Choose your cooking method

Pressure cooker: use the meat/poultry setting and follow the specified 10-minute pressure-cooking time after preheating. The pressure release is part of the cooking process, so allow time for it too.

Slow cooker: cook on low for about 4 hours or high for about 2 hours, until the chicken is cooked through and the sauce has thickened to your preference.

Get the sauce texture right

Cream: stir it in once the lid is off, then heat the sauce for about 2 minutes. This adds a mellow, creamy finish.

Thickness: simmer for a further 5–10 minutes if you would like the sauce more reduced. Taste after simmering and adjust salt, pepper or cayenne to suit.

What to serve alongside

Rice: basmati rice is a useful accompaniment for soaking up the sauce. Naan can be served alongside for scooping.

Fresh finish: scatter the chopped coriander over the bowls just before serving. A slotted spoon is handy if you would like to serve the chicken with less sauce.

Recipe notes & tips

• Marinate the chicken overnight for an easy make-ahead option.
• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Stir the garlic frequently and take care not to let it brown.
• Keep clear of the steam valve when releasing pressure.
• Simmer the uncovered sauce for 5–10 minutes if you prefer it thicker.
• Taste before serving and add salt, pepper or cayenne gradually.

Variations

• Milder curry: leave out the cayenne and season to taste.
• More heat: add cayenne a little at a time, tasting as you go.
• Dairy-free finish: use dairy-free milk as suggested in the ingredient list.
• Paprika swap: use regular paprika instead of smoked paprika.
• Slow-cooker version: cook on low for about 4 hours or high for about 2 hours.

Common mistakes to avoid

• Short marinating time: allow at least 1–2 hours in the fridge so the chicken has time to take on the marinade's flavour.
• Burnt garlic: stir it almost constantly and cook only until fragrant, about 1 minute.
• Opening the valve too close: use a utensil and keep your hands and face away from the hot steam.
• Overcooking the pressure setting: stop after 10 minutes of pressure cooking, rather than using the full displayed 15 minutes.
• Thin sauce: simmer uncovered for 5–10 minutes to reduce it.
• Adding cream too early: stir it in after opening the lid, then warm the sauce for about 2 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave until piping hot throughout, stirring the sauce so it warms evenly.

Frequently asked questions